The amount of Cereals that contain 3.5 mg of Iron (21 - 30)

• 

  0.5 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, whole)
  × 7
• 

  0.2 mg

  (per 7 g edible portion)

  Barley, Roasted flour
  × 17.5
• 

  0.3 mg

  (per 10 g edible portion)

  Buckwheat flour (middle layer)
  × 11.7
• 

  0.3 mg

  (per 10 g edible portion)

  Buckwheat flour (straight)
  × 11.7
• 

  2.6 mg

  (per 100 g edible portion)

  Dried buckwheat noodle (dry form, raw)
  × 1.3
• 

  0.4 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (brown rice, raw)
  × 8.8
• 

  0.3 mg

  (per 15 g edible portion)

  Proso millet (milled grain, raw)
  × 11.7
• 

  2.1 mg

  (per 100 g edible portion)

  Barley, Noodle (dry form, raw)
  × 1.7
• 

  0.4 mg

  (per 20 g edible portion)

  Corn (whole grain, raw)
  × 8.8
• 

  0.2 mg

  (per 10 g edible portion)

  Buckwheat flour (inner layer)
  × 17.5